Homemade Spaghettio's Pasta

That's what we're calling it because it reminded me a lot of Spaghettio's sauce. But it was tasty and total comfort food.

Homemade Spaghettio's Pasta
(Adapted from Allrecipes.com)

1 12 oz. box of pasta (we used penne)
1 8 oz. can tomato sauce
3 Tbsp. butter

Garlic powder
Black pepper
Shredded Cheese


In a large pot, cook the pasta according to package instructions. Drain and let cool for 1 minute.

Meanwhile in a small sauce pan, melt the butter and add tomato sauce. Let simmer 1-2 minutes. Add garlic and pepper to taste.

Pour sauce over drained pasta and gently stir to combine. Add a handful of your favorite shredded cheese and stir as it melts.

We served this with some pre-cooked meatballs to give it a little more oomph but it would be tasty on its own merit too.

Crockpot Lasagna

My husband requested this for Father's Day dinner. It is absolutely delicious and not too difficult to put together, so I'm all for it!

Crockpot Lasagna

1 pound bulk Italian sausage or ground beef

1 medium onion, chopped (1/2 cup)

3 cans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

1/2 teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta cheese or cottage cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles 

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. 

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. 

Makes 8 servings

Asian Quinoa Salad

We've had this twice since I found the recipe and I just love it. So tasty and so healthy! I figured it should be just about 225 calories per serving. Not bad for dinner!

Asian Quinoa Salad
(Adapted from Skimpy Pantry)

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
2 c. coleslaw mix (or you could do your own chopped cabbage and carrots)
1 cup cooked edamame or peas
1 red bell pepper, diced small
1 cup zucchini, diced small
2 radishes, diced small

DRESSING:
1/8 cup lite soy sauce or liquid aminos (I love liquid aminos!)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion (I didn't have it so used onion powder)
Pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.

2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.

3) Place coleslaw, peas, bell pepper, zucchini and radishes in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with almonds or peanuts, if desired  Serve chilled or at room temperature. 

I served this with fresh muffins and an other steamed veggie. You could also easily do some grilled chicken or salmon and make this salad the side dish. Whatever way you go--enjoy it!

BBQ Ribs

I found this post on Pinterest.  Original post here: http://filingawaycupcakes.wordpress.com/2012/02/21/ribs-ribs-ribs/

I made them today and I am very glad to say it was not a Pinstrosity! We loved them!!

Ingredients: baby back ribs (mine had 7 bones); 1/2 a can of Dr. Pepper (I used the real sugar kind, but you can substitute the regular kind.); Sweet Baby Ray’s Barbecue Sauce; 1 heaping tbs paprika; 1 heaping tbs light brown sugar; a couple shakes of garlic salt; and a couple of shakes of pepper.

First, I mixed all the dry ingredients in a bowl, then rubbed the ribs down with the mixture. I made sure to get every inch of the ribs, then I placed them bone down in my crock pot. I let them sit, on high, for about 30 minutes before I turned them down to the regular setting.

When I turned the temperature down, I added enough Sweet Baby Rays to cover the ribs, and splashed on 1/2 the can of Dr. Pepper. Then, the ribs just sat for about 6 and 1/2 hours, while I enjoyed the other 1/2 of the Dr. Pepper and went about my day.

After the ribs had spent a total of 7 hours in the crock pot, I took them out, and placed them in a baking pan lined with aluminum foil. I then took all of the drippings and boiled them down in a sauce pan, until they were a thick and rich sauce. Once the sauce was ready, I coated the ribs with it and stuck them under the broiler for about 5 minutes.